Swordfish with Orange Herbed Almond Recipe – A Grilled Coastal Classic with Candied Yam Coins

Swordfish with Orange Herbed Almond Recipe

This swordfish with orange herbed almond butter recipe brings together bold coastal flavours, citrusy aromatics, and sweet caramelized yams for a perfectly balanced grilled seafood dish. Featured on Fish the Dish, this recipe combines fresh swordfish, a vibrant orange-infused compound butter, and spiced candied yam coins for a restaurant-quality plate you can recreate at home.

The Inspiration

This dish is inspired by the coastal cooking style that celebrates fresh seafood paired with bright citrus and rich, comforting accompaniments. Spencer Watts draws from classic North Atlantic and Mediterranean flavour profiles, where grilled fish is often finished with butter, herbs, and citrus zest to enhance its natural sweetness and texture. The addition of candied yam coins adds a North American comfort-food twist, balancing savoury and sweet in a way that feels both familiar and elevated.

The recipe reflects the Fish the Dish philosophy of taking approachable ingredients and transforming them into bold, flavour-forward meals that feel special without being complicated. It’s a celebration of fire-grilled swordfish, aromatic butter, and warmly spiced vegetables designed to bring comfort and sophistication to the same plate.

Ingredients

Grilled Swordfish

• 4 pieces Swordfish,  (4-5 oz each)
• Oil
• Salt and pepper

Almond Compound Butter

• 4 Tbsp (1/4 cup) Almonds, sliced
• ½ lb (113 g) unsalted butter, softened to room temperature
• 2 Oranges zested
• 1 Clove Garlic, grated
• 3 Tbsp (45ml) Parsley, chopped
• 1 Tbsp (15ml) Paprika
• Salt to taste

Sugar Yams

• 1 Yam, sliced into coins
• 4 Tbsp (60g) Butter
• Salt to season
• 2 Tbsp(30ml) Brown sugar
• 1 tsp (5ml) Ground cinnamon
• 1 tsp (5ml) Fresh nutmeg
• 2 Tbsp (30ml) Almonds

Methods

• Prepare the butter. Toast almonds in a pan at medium heat until golden consistently flipping almonds. Transfer to a bowl with softened butter, orange zest, garlic, parsley, paprika, and salt. Stir together.
• Lay a piece of plastic wrap (or parchment) on a flat surface. Using a plastic bag, make a piping bag. Scoop butter mixture into a plastic bag and press it into one corner, twisting the top half in order to apply pressure. Cut off a one inch sized piece of the corner of bag for butter to escape. Pipe butter onto plastic wrap and roll it up. Chill in the refrigerator until firm.
• Preheat oven to 375°F (190°C).
• Prepare yams. Add butter and yams to a heated pan. Sprinkle in brown sugar and cinnamon. Grate in nutmeg. 1 minute Transfer yams to a baking sheet lined with parchment paper and place in oven for 25 minutes until soft and fudgy. Remove from oven and sprinkle almonds over yams, and then place back in oven to finish. 2 minutes.
• Drizzle oil over swordfish and season with salt and pepper. Grill fish at medium heat quarter turning after one minute, flipping after another minute.
• Plate swordfish and yams with cold compound butter slices over top.

Serving Suggestions

This swordfish dish is best served fresh off the grill while the butter is still melting over the warm fish. It works beautifully as a centrepiece for a refined dinner gathering, especially when paired with simple sides that allow the main flavours to shine. A light green salad with a citrus vinaigrette or charred seasonal vegetables complements the richness of the butter and the sweetness of the yams without overwhelming the plate.

For drinks, a crisp white wine such as Sauvignon Blanc or a light Chardonnay pairs well with the citrus and herb notes in the compound butter. If you prefer non-alcoholic options, sparkling water with orange slices or a lightly brewed iced tea with citrus accents will enhance the freshness of the dish.

This recipe is ideal for both casual entertaining and elevated weekend dinners, offering a balance of comfort and sophistication that makes it suitable for any occasion where you want to impress without overcomplicating the menu.

Final Thoughts

This swordfish with orange herbed almond butter and candied yam coins recipe is a celebration of contrast—rich butter against bright citrus, savoury grilled fish against sweet spiced yams, and crisp grilling techniques against soft, caramelized textures. It embodies Spencer Watts’ approach on Fish the Dish: bold flavours, simple execution, and a focus on making restaurant-level cooking accessible at home.

Whether you’re cooking for guests or preparing a special meal for yourself, this dish delivers depth, comfort, and elegance in every bite. It’s a reminder that great seafood doesn’t need to be complicated—just thoughtfully prepared and paired with ingredients that elevate its natural character.